Um...how is January almost over?? It's the 23rd and I feel like New Years was months ago. In any case, I shall begin the segway from healthy January into indulgent February. Before we jump right into a delectable Valentine's Day menu, let's make a pit stop at game day with some (vaguely) healthier sweet and spicy baked popcorn chicken!
If you've been around the blog for a while, you might remember similar recipe from a few years back:ย sweet and spicy baked orange chicken wings...
Yup. These are basically the same thing in popcorn chicken form. They take a little more prep work but they're so much easier to eat that it's absolutely worth it.
Oh and by extra prep work I mean you just have to dredge the chicken. Basically, cut some chicken breasts into bite sized cubes, toss them in buttermilk, and then roll them around in a bowl full of crispy crunchy panko yums. Then bake until done, and toss in the same glaze.
Tada! Sweet and spicy baked popcorn chicken.
Super crispy on the outside, tender and moist on the inside, and coated in the most delicious asian fusion orange glaze.
I'm officially obsessed. I'm also definitely one those people who only watches the Super Bowl for the snacks...๐
Get your game day on by getting started with the recipe below!
Sweet and Spicy Baked Popcorn Chicken
- Total Time: 1 hour 5 minutes
- Yield: Serves 4-6 1x
Description
A golden, crispy, and healthier bite sized game day appetizer tossed in a sweet & spicy orange glaze.
Ingredients
For the Popcorn Chicken
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ยฝ cup buttermilk
- 2 cups panko
- ยผ cup unbleached, all purpose flour
- 1 teaspoon coarse salt
- ยฝ teaspoon ground black pepper
- ยผ teaspoon garlic powder
- ยผ teaspoon onion powder
- ยผ teaspoon paprika
- Optional garnishes: sesame seeds, sliced chives, sliced green onion
For the Sweet and Spicy Orange Glaze
- โ cup soy sauce
- 1 ยฝ tablespoons chili garlic sauce (add more to give the chicken more heat!)
- ยผ cup orange zest (about 2 medium oranges)
- ยผ cup sesame oil
- ยผ cup orange juice
- โ cup dark brown sugar, packed
- 1 teaspoon ginger paste or ground ginger
- 1 teaspoon balsamic vinegar
- 1 tablespoon corn starch
- 1 tablespoon water
Get Recipe Ingredients
Instructions
- Add cubed chicken to a large Ziploc bag or large mixing bowl. Pour the buttermilk over the chicken and toss until evenly coated. Seal the bag/cover bowl with Saran Wrap and place in the fridge to marinate for ย 30 minutes.
- In a small bowl, whisk together Panko, flour, salt, pepper, garlic powder, onion powder, and paprika until thoroughly combined.
- Preheat the oven to 425หF. Prepare two baking sheets with parchment paper.
- Remove the chicken from the fridge. Dredge all sides of each cube of chicken in the Panko mixture and place on the prepared baking sheets. When taking the chicken out of the bag/bowl, give it a little shake to remove any excess buttermilk.
- Bake for 20-25 minutes, until cooked through (temps at 165หF) and Panko is somewhat golden. Flip chicken over half way through baking time for optimal crispiness.
- While chicken is baking, make the glaze. Over medium high heat, whisk all the ingredients for the glaze together in a large sauce pan. Bring to a boil and reduce to a simmer for 3-4 minutes, until thickened into a glaze, whisking frequently. Remove from heat.
- Generously brush cooked chicken with the glaze. Garnish with sesame seeds, chives, and green onion as desired. Serve immediately.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
David says
You have no volume listed for sesame oil
1/4 sesame oil
Aberdeen says
Fixed!